Corn Soup
Corn and hearty vegetables simmered in a savory corn broth. |
Ingredients
- 4 cups corn, fresh, canned, or frozen
- 1 tablespoon butter
- 1 onion, finely chopped
- 2 sticks celery, finely chopped
- 1 green or red bell pepper, finely chopped
- 1 small potato, diced
- 4 cloves garlic, finely chopped
- 1 chili pepper, finely chopped, optional
- 1 tablespoon cornmeal or flour
- 5 cups corn, vegetable, or chicken broth
Corn Broth
- 4 to 8 corn cobs, with corn removed
- 2 bay leaves, optional
- salt and pepper
Instructions
Corn Soup
- Melt butter in a large pot or Dutch oven on medium heat.
- Add onion, celery, bell pepper, and potato, then stir. Cover the pot and let everything fry and steam for about 5 minutes.
- Take the lid off the pot and add the garlic and chili pepper, if using. Stir the vegetables, using a splash of water or broth to free any that get stuck to the bottom of the pot.
- Let the vegetables cook, stirring occasionally, for another 5 minutes. They should be lightly browned and soft, although the potatoes will not be fully cooked yet.
- Add the corn and cornmeal or flour to the pot and stir.
- Cover with about 5 cups of broth and bring to a boil, then turn the heat down to low and simmer for about 30 minutes. The broth will thicken and become opaque.
- Add salt and pepper to taste.
Corn Broth
- To make corn broth, place the cobs and bay leaves in a large stockpot and cover with water.
- Bring to a boil over high heat, then turn the heat down to medium and let the water boil for about 30 minutes.
- Taste the broth and add salt and pepper until it tastes lightly corny.
- Boil it until you have about 5 cups of liquid.
- The broth will keep for several months if frozen, or a few weeks in the refrigerator.
Notes
Recipe used with permission from Leanne Brown, author of "Good and Cheap: Eat Well on $4/Day."
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